We’ve had some really hot weather here the last several days. Drinking lots of water is important and we definitely do plenty of that but I’ve also been really into homemade refreshing drinks. I’ve been experimenting with different herbal and green tea concoctions which have turned out really great. This recipe really turned my head though. I love limeades but the ones you get at drive-in’s are so full of sugar. This recipe seems so insanely refreshing with cucumber and lime….oh yummy!
Cucumber Limeade (this delicious recipe found on Crunchy Creamy Sweet)
- 1 medium cucumber, washed, skin peeled
- 3 small limes, juiced
- 1 cup ice cubes
- 4 to 5 cups of cold water
- 2 Tbsp granulated sugar (I will be using 2-3 packets of stevia in lieu of sugar)
Chop cucumber into small cubes and place cucumber and lime juice in a blender, blending until smooth. Strain over a medium mixing bowl, throwing away any solids.** Return the cucumber lime juice back into the blender and add 2 cups of water, ice cubes and sweetener, blend well. Pour into a pitcher, add the remaining water and stir well. Serve over ice.
**I will be using my juicer to juice the cucumber instead of messing with blending and straining.
Summer is here (well not quite officially but almost). I love this time of year but it’s no secret the heat, humidity, chlorine from swimming pools, salt from ocean water and the sun can really reek havoc on our skin and hair. No need to go out and buy an expensive hair conditioner when you can make one at home that’s completely non-toxic. Here are a few of my favorites!
DIY Nourshing Hair Mask – found on Whole Living
- 1/2 c yogurt
- 1 tbsp lemon juice
- 1 egg
Apply mask after shampooing. Leave on for 20 minutes and then rinse with warm water.
Hair Dressing – DIY Hair Conditioner You Can Eat – found on Whole Foods
1 cup water
4 sprigs of rosemary
5-8 drops of rosemary essential oil
1/3 cup apple cider vinegar
2 tablespoons olive oil
1 tablespoon avocado oil
1 egg yolk
1/4 of a lemon (optional; lemon can lighten hair if exposed to sunlight while mixture is on hair)
1) Bring the water to a boil. Add in 4 sprigs of rosemary and lower heat to simmer in a covered pot for 45 minutes.
2) Strain into a non-breakable mixing bowl let cool to a warm – not hot – temperature.
3) Once the rosemary-infused water is warm, whisk in remaining ingredients slowly and thoroughly.
Note: mixture will have a liquid consistency, so it’s best to head to the shower for application.
4) Apply mixture to dry hair and scalp, coating thoroughly either by pouring it directly on the hair from the roots or by dunking the strands into the bowl and working it upward with your hands.
5) Wrap hair into a bun and cover with plastic wrap to help contain the treatment and help it to penetrate the hair shaft.
6) Allow 30 minutes of “marinating” time and follow with shampoo.
We’re on a no sugar diet around our house these days (always something I know Anyway, I’ve been dying and I mean dying for sweets. I’m not one to just ignore my cravings but I also want to stay on the bandwagon so I found a workaround. This recipe is delicious! For the sweetener I used stevia and thought it turned out great. You could always use maple sugar, maple syrup, agave or honey however. I think most any of them would taste delicious!
Full recipe and instructions found on Eva Bakes
- 1 can full fat coconut milk
- 1/4 cup plus 1 tbsp cocoa powder
- 1/2 tsp vanilla
- Sweetener (I used about 3 packets of stevia but feel free to alter this to taste)
I’ll be honest, I consider myself to be pretty good on a grill, but I have had very mixed results when it comes to grilling corn. Grilled corn is a flavor I truly love, so I attempt it all of the time. However, that being said, I have only tried to develop my own technique. I think this summer I am going to start with a tried and true technique, and then adapt from there. This is a recipe that is adapted from Authentic Mexican by Rick Bayless, which is an amazing Mexican cookbook everyone should own.
I found this adaptation on ScarpettaDolcetto, and here is how they do it:
- 6 ears of sweet corn, in husks
- 3 Tbsp melted butter
- 1/2 C sour cream with enough milk or cream to loosen
- 1/3 C crumbled Mexican cheese (queso fresco, anejo or cotijia)
- 1 Tbsp hot chile powder
- minced cilantro
- 1/2 lime
Soak the corn for an hour in a deep bowl of water or a clean sink, weighted down with a plate. Grill in the husks over medium-high heat, about 15-20 minutes, until blackened. When cool enough to handle, remove the silk and husks. (Or remove the silks and use the husks as a handle.)
10 minutes before serving, brush the corn with butter and grill until browned. Remove from heat. Serve with the fixings or prep for your guests: brush the corn with sour cream; sprinkle with chile powder, salt, cheese and cilantro. Squirt a bit of lime juice over all. Serve warm with the remaining fixings.
Last night I went to bed early, curled up with a good book and realized I wanted something to snack on. I don’t like to buy packaged microwave popcorn as it’s loaded with unhealthy stuff but I knew I had loose kernel popcorn hanging around. Feeling lazy and not wanting to do it on the stove top I did a quick search to find a recipe using just a bowl and plate (microwave safe of course). I’m delighted to say it turned out oh so yummy!
Microwave Popcorn Without the Bag! (recipe adapted from One Good Thing by Jillie)
- 1/4 cup popcorn
- 1/2 tbsp olive oil (can omit if you’d prefer….I just like the taste)
- Pinch of Pink Himalayan Salt (or sea salt, I just like Himalayan salt)
- A bowl (microwave safe)
- A plate (microwave safe)
Instructions: Add the popcorn into the bowl (make sure the bowl is large enough to account for the popcorn popping and expanding). Mix with salt and oil. Place the plate on top so it seals the top. Place in microwave for about 2 min 45 seconds (this may differ depending on your microwave). Voila!
Just be careful when you take the plate off of the bowl once it’s done popping as it’s hot and the steam could burn!
Lunch is a tough one for me. I never know what to make. I like salads and sometimes a light sandwich but those two options get old fast. The most important thing for me as I work from home and have a 13 month old running around, is something healthy but quick! This recipe totally fits the bill. It doesn’t hurt that I absolutely LOVE avocados
Corn & Tomato Stuffed Avocado (recipe & instructions found on Pip & Ebby)
Ingredients: (feel free to get creative with whatever you like though!)
- Salt & Pepper
- Lime (juice)
I think this may be the single most exciting recipe I have ever seen! I am so excited to make this that I can hardly contain myself. It is so hot right now, and the thought of slicing into an ice cold watermelon like this just makes my mouth water! Watermelon and whipped cream happens to also be one of my wife’s favorite treats! Ad some blueberries on there, and she will be in absolute heaven!Thank you so ISaveA2z.com for sharing such a brilliant idea!
All you have to do is cut off the ends of the watermelon, and then:
Slather on the whipped cream, top with whatever fruit or berries and nuts you like, and viola!
I made my first batch of homemade jam a few years ago when living in Seattle. The berries in the northwest are so delicious and plentiful. It was such a rewarding process, from going to the you-pick farm to enjoying the jam on just about everything I could think of. As you know I’m not a fan of using refined sugar in my cooking and baking and so I loved this recipe for Strawberry Jam With Honey. The best part is that you don’t have to follow traditional canning methods, this recipe is a bit easier. The jam stays good for up to 2 weeks in the refrigerator so you can make a small batch. Give this a whirl, you won’t be sorry!
What you’ll need: (for full recipe & instructions please visit New South Food Company)
- Lemon Juice
- Canning Jars
For the past several weeks I’ve been on a very low sugar diet. Why? Well it’s just not good for you in so many ways! It’s been difficult for me however I’ve noticed some positive side effects already. For one, my skin is clear. Yup, no breakouts. Even though I’m in my early 30′s it’s unusual that I don’t have at least a pimple or two on my face. And the second most noticeable benefit is my energy level. I don’t seem to be crashing in the afternoon as I did when I was on my typical daily sugar consumption. So although I’m watching it, it still doesn’t mean I don’t crave something sweet. Which is what brings me to this post. A dessert like this Raw Kiwi Banana Tart is perfect. No added refined sugar, which is perfect!
For full recipe & instructions please visit The Kitchen Paper
- Raw nuts (such as walnuts, pecans or almonds)
- Salt Bananas
- Coconut Milk (unsweetened)
Now if this salad doesn’t say summer, I’m not sure what does! I love finding new ways to enjoy healthy greens as I often get stuck in a rut of creating the same ol’ salad. I love that this one incorporates berries, they’re such nutrition powerhouses! I imagine you could substitute blackberries for whatever berry suites you. Oh, and if making your own salad dressing seems difficult, this recipe will prove just how simple it really is!
What you’ll need (please visit The Doctor’s Daughter for full recipe & instructions)
- Arugula (or whatever greens you’d like)
- Blackberries (or whatever berry you’d like)
- Olive oil
- Fresh Squeezed Lime Juice
- Salt & Pepper